Ingredients
Scale
For the pasta salad
- 8 ounces rotini pasta
- ½ cup Italian dressing
- ½ cup fresh pesto
- 1 cup baby spinach
- ½ cup cherry tomatoes, halved
- ½ cup shaved Parmesan cheese
For the chicken
- 1 pound skinless chicken breasts
- 1 tablespoon avocado oil
- 3 tablespoons SPG seasoning (salt, pepper, garlic powder blend)
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini until al dente, then drain and rinse under cold water.
- Coat the chicken with avocado oil and season both sides with the SPG seasoning.
- Preheat your outdoor grill to medium-high heat. Grill the chicken, flipping every 2 to 3 minutes until the internal temperature reaches 165°F.
- Rest the chicken for 5 minutes before cutting it into bite-sized pieces.
- In a large bowl, combine the cooled pasta, baby spinach, chicken, cherry tomatoes, and shaved Parmesan cheese.
- Pour the fresh pesto and Italian dressing over the top, then toss until everything is evenly coated.
- Serve immediately or refrigerate until ready to enjoy.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Category: Dinner, Lunch, Side Dish
- Method: Grilling
- Cuisine: American
